The influence of sucrose and maltose on Saccharomyces cerevisiae yeast multiplication
https://doi.org/10.20914/2310-1202-2016-1-215-220
Abstract
The data on the influence of fermentable carbohydrates concentration on yeast multiplication are widely represented in the literature. This study presents the results of experiments showing an influence of sucrose and maltose concentration on Saccharomyces cerevisiae yeast multiplication. The objects of this research are bakery, beer, wine and alcohol yeast that are widely used in fermentation industry. Beet molasses and malt wort were chosen as nutrient medium for yeast breeding. Their basic sugars are mainly represented by sucrose and maltose. The concentration of sugars was 9, 12, 16 and 20%. The intensity of yeast multiplication was evaluated based on yeast cells concentration during their cultivation and the specific growth rate. Sugar concentrations causing an intensive accumulation of examined yeast strains were determined. This paper presents the experimental data that were received describing the influence of sucrose and maltose concentration on the duration of a lag phase period for different yeast strains. Specific growth rates of researched strains were determined for nutrient mediums with different glucose and maltose concentrations. It was found that the Crabtree effect, that is caused by high carbohydrates concentration in culture medium, is most pronounced when yeast cells grow on a sucrose medium. Brewer’s and baker's yeast are more adapted to high concentrations of carbohydrates. The obtained experimental data could be utilized to develop flow charts of growing a pure culture of Saccharomyces cerevisiae yeast to use at fermentation plants, including low power ones.
About the Authors
O. I. Ponomareva
FSBEI APE «St. Petersburg Institute of Management and Food Technology»
Russian Federation
Rector, Laboratory of microbiology, biochemistry and technology of yeast. phone (812) 312–33–32
Russian Federation
Rector, Laboratory of microbiology, biochemistry and technology of yeast. phone (812) 312–33–32
E. V. Borisova
FSBEI APE «St. Petersburg Institute of Management and Food Technology»
Russian Federation
head of the microbiology sector, Laboratory of microbiology, biochemistry and technology of yeast. phone (812) 312–33–32
Russian Federation
head of the microbiology sector, Laboratory of microbiology, biochemistry and technology of yeast. phone (812) 312–33–32
S. Yu. Pimenova
FSBEI APE «St. Petersburg Institute of Management and Food Technology»
Russian Federation
head of the biochemistry sector, Laboratory of microbiology, biochemistry and technology of yeast. phone (812) 312–33–32
Russian Federation
head of the biochemistry sector, Laboratory of microbiology, biochemistry and technology of yeast. phone (812) 312–33–32
V. A. Ivanova
FSBEI APE «St. Petersburg Institute of Management and Food Technology»
Russian Federation
engineer microbiologist, Laboratory of microbiology, biochemistry and technology of yeast. phone (812) 312–33–32
Russian Federation
engineer microbiologist, Laboratory of microbiology, biochemistry and technology of yeast. phone (812) 312–33–32
References
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Review
For citations:
Ponomareva O.I., Borisova E.V., Pimenova S.Yu., Ivanova V.A. The influence of sucrose and maltose on Saccharomyces cerevisiae yeast multiplication. Proceedings of the Voronezh State University of Engineering Technologies. 2016;(1):215-220. (In Russ.) https://doi.org/10.20914/2310-1202-2016-1-215-220
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